How to Make Spaetzle

Little German Noodle Dumplings to Complement the Main Course

Nov 20, 2008 Brigette Zavala

If you have never made homemade dumplings or pasta before, making spaetzle is a great place to start to get your feet wet.

Little German Noodle Dumplings—otherwise known as spaetzle—are tasty dumplings that are made from an egg-dough. In Germany, spaetzle is made in numerous ways and can include the ingredients of finely grated cheese, herbs, spices, or spinach. Switching out the ingredients used in spaetzle is often determined by what is being served as the main entrée. Spaetzle are most often served alongside a beef or veal dish, such as pot roast, German meatballs, or Weiner Schnitzel.

Other popular ways that spaetzle are served include:

  • Spaetzle with grated cheese and fried onion
  • Spaetzle with sauerkraut, onion, butter and spices such as caraway or marjoram
  • Spaetzle with brown gravy

A basic spaetzle recipe requires just a few kitchen staple ingredients and a device to press the spaetzle dough through, such as a potato ricer or a spaetzle maker — a cheese-grater-type-looking kitchen gadget with a container that fits on top (where the dumpling dough goes). The container that sits on top of the grater slides back and forth, cutting the dough off while it drops into a pot of boiling water. A spaetzle maker is relatively inexpensive (ranging from under $10.00 and up), and is a fun kitchen gadget to have on hand.

If you’re looking for a quick side to make for your main entrée, spaetzle is an ideal choice because it cooks in a matter of minutes—approximately 3 to 5 minutes. Once dropped into a pot of boiling water, when done, spaetzle will rise to the surface. Simply drain, serve, and enjoy. Once you try these darling, delicious dumplings, you’ll be making spaetzle over and over again to complement the main course.

Here is a simple, basic spaetzle recipe that is perfect to serve with brown gravy.

Spaetzle

Ingredients

  • 2 eggs, beaten
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • Dash of pepper
  • 2 quarts water
  • 1 teaspoon salt
  • 2 tablespoons butter, melted

Preparation

  1. Stir together eggs, milk, flour, ½ teaspoon salt and the pepper. Note: Batter will be thick.
  2. In a Dutch oven, heat water and 1 teaspoon salt; bring to boiling.
  3. Set spaetzle maker over pot of boiling water and add dough, a few tablespoons at a time. Slide the top of the spaetzle maker back and forth, slowly, so that dough will pass through holes and into the boiling water. Stir spaetzle once or twice to prevent them from sticking together.
  4. Cook until spaetzle rises to the surface of the water, about 3 to 5 minutes.
  5. Drain spaetzle, place on serving plate, then pour melted butter atop; stir to coat.
  6. SERVES 4

Note: Spaetzle can also be cooked in chicken broth or beef broth.

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